- 14 large corn husks available at Latin markets and many grocery stores
- 1 2- to 3- pound rotisserie chicken skin removed and meat shredded (about 6 cups)
- 1 cup shredded Mexican-blend cheese
- 1/2 cup chopped fresh cilantro plus more for garnish
- 1/2 cup frozen green peas
- 1/2 cup pimiento-stuffed green olives drained and halved
- 2 cups bottled green salsa
- 2 cups self-rising yellow cornmeal mix
- Place the corn husks in warm water; soak for 30 minutes, or until they're soft and pliable.
- While the husks soak, stir together the chicken, cheese, cilantro, peas, olives and salsa in a bowl.
- Add the cornmeal mix and stir until combined.
- Remove 2 corn husks from the water.
- Tear into 12 thin strips for tying up the tamales; set aside.
- Unfold a soaked husk, wide-end up, on a work surface.
- Starting at the top edge, spoon 2/3 cup filling down the center and mold into a 4-by-2-inch rectangle, leaving room at the bottom for folding.
- Roll up the tamale jelly roll-style to enclose the filling.
- Fold up the bottom end of the husk and tie with one of the strips of husk.
- Repeat with the remaining husks, filling and ties.
- Add 1 inch of water to a deep pot with a tight-fitting lid; place a steamer basket in the pot.
- Arrange the tamales upright (closed-end down) in the basket.
- Bring the water to a boil over medium-high heat; cover and steam the tamales for 25 minutes, adding more water as needed.
- Carefully remove the tamales from the steamer and let stand for 5 minutes.
- Transfer to a platter; untie and open the husks, then garnish the tamales with chopped fresh cilantro.